Hoop recipe and dial-in guide
Updated
A pour-over dripper: water passes through the bed and out through the filter. There's no timer to set — the drawdown time is a result of grind and pour, which makes it the most useful reading you have.
A starting Hoop recipe
This is where Cuplift starts a new Hoop brewer before it knows anything about the coffee. Once you add a bean, the recipe adjusts for roast, process and altitude, then learns from what you taste.
| Coffee | Water | Ratio | Grind | Temp | Target drawdown |
|---|---|---|---|---|---|
| 15g | 250ml | 1:17 | 660µm (Medium-Coarse) | 94°C | ~3:00 |
Grind is in microns because a click means something different on every grinder. 660µm is about 22 clicks on a Comandante C40. Filter: V60 Paper (x1).
Steps
- Rinse filter, preheat Hoop
- Add 15g coffee
- Bloom with 40ml at 94°C, gentle swirl, wait 45s
- Pour to 150ml in concentric circles by 1:00
- Pour to 250ml by 1:30
- Gentle swirl, drawdown complete by ~3:00
Dialling in a Hoop
The Hoop is a pour-over brewer, which decides which changes are open to you.
- Time the drawdown. A bed that stalls or gushes is the first thing to fix, because the cup can't be judged on a brew that didn't flow properly.
- Grind is your main extraction lever — finer to extract more, coarser to extract less.
- Pour height stands in for contact time: a higher, more energetic pour extracts more.
- Temperature and water minerals come after, once grind has had its turn.
Whatever the problem, change one thing per brew. The dial-in guide covers the order to fix things in.